淀粉糊化过程中的物性变化  

Alternations of starch during gelatinization

作　　者：陈盈洁[1] 曹云峰[1] 皮成忠[1] 吴思齐 

机构地区：[1]南京林业大学江苏省制浆造纸科学与技术重点实验室,南京210037

出　　处：《中华纸业》2016年第4期34-43,共10页China Pulp & Paper Industry

基　　金：江苏高校优势学科建设工程资助项目

摘　　要：利用显微镜和旋转式黏度仪,研究木薯淀粉糊化过程中淀粉颗粒形态和溶液黏度的变化规律,从而探明原淀粉、阳离子淀粉以及两性淀粉糊化规律的差异性。结果显示:木薯原淀粉糊化的最佳温度是85℃,低取代度、中取代度和高取代度阳离子淀粉糊化的最佳温度分别是90℃、80℃和75℃,而低取代度、中取代度和高取代度两性淀粉糊化的最佳温度分别是85℃、90℃和70℃。淀粉在糊化过程中,随着糊化温度的升高,淀粉颗粒逐渐膨胀;而且改性淀粉的黏度都高于原淀粉。Several kinds of initial or gelatinized starch were studied by Stereo Microscope and rotary viscometer to determine the differences between initial cassava starch, cationic starch and amphoteric starch. Comparing the morphology of the starch granules and the viscosities of starch solution gelatinized at different temperature, it was found that the optimal temperature of initial cassava starch, low DS cationic starch, middle DS cationic starch, and high DS cationic starch are 85℃, 90℃, 80℃ and 75℃ respectively, while the optimum temperature of low DS amphoterie starch, middle DS amphoteric starch, and high DS amphoteric starch are 85℃, 90℃, and 70℃. Additionally, the starch granules were gradually swelled with the increment of gelatinizing temperature, and the viscosity of all the modified starch were higher than the initial cassava starch.

关 键 词：淀粉 糊化 温度 形态 黏度 

分 类 号：TS727[轻工技术与工程—制浆造纸工程]